What happens to cell wall when potato is boiled in an acidic solution?

When potato cells are boiled in an acidic solution, the cell wall undergoes structural changes due to the breakdown of pectins and hemicelluloses, which are components of the cell wall. The acid can cause the cell wall to soften and become more permeable, leading to the loss of structural integrity. This process can result in the potato becoming mushy and losing its firm texture. Additionally, the heat and acid together can enhance the release of cellular contents, affecting the overall quality of the potato.